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Instant Pot Macaroni and Cheese
Skip the boxed stuff and opt for this creamy, homemade Instant Pot Mac and Cheese instead! The noodles are cooked in a flavorful mix of chicken broth and mustard power, to give them a rich, savory taste. And the sauce ingredients are added at the end for the ultimate cheesy comfort dish that's ready in under 20 minutes!
Ingredients
- 8 ounces elbow noodles
- 2 cups chicken broth
- 2 cups milk
- 8 ounces extra sharp cheddar cheese, shredded
- 1 tsp mustard powder
- 1 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter
- 2 tbsp sour cream
Instructions
- Add pasta, chicken broth, salt, pepper and mustard powder to the Instant Pot. Cover with lid and set valve to seal. Pressure cook on high for 4 minutes.
- Allow the steam to naturally release then carefully remove lid.
- Select the sauté button. Stir in butter and milk continuously for about 1 minute. This will help the starch from the pasta thicken the liquid. Then leave the mixture alone and let the milk come to a simmer / bubble and cook for 2-3 more minutes. Turn off the saute button then add in the shredded cheese and sour cream. Stir, season to taste then serve!
Nutrition Information
Calories: 383kcalCarbohydrates: 33gProtein: 19gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 59mgSodium: 989mgPotassium: 254mgFiber: 1gSugar: 5gVitamin A: 629IUVitamin C: 0.02mgCalcium: 381mgIron: 1mg